Shrimp Fried Rice
A classic Asian-inspired dish combining succulent shrimp, fluffy rice, and colorful vegetables stir-fried with aromatic ginger, garlic, and savory sauces. Perfect for a quick and satisfying meal.
Ingredients
- •2 tablespoons vegetable oil, divided
- •12 ounces peeled deveined small shrimp, thawed if frozen
- •1 teaspoon Kosher salt
- •8 whole scallions
- •2 cloves garlic
- •1 tablespoon finely chopped peeled ginger
- •3 cups cold cooked white rice
- •2 large eggs
- •½ cup frozen edamame, thawed
- •½ cup frozen peas, thawed
- •3 tablespoons reduced-sodium soy sauce
- •2 tablespoons unseasoned rice vinegar
- •1 teaspoon toasted sesame oil
Cooking Instructions
- 1.
Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Season shrimp with salt and cook, turning once, until just opaque in the center, about 3 minutes; transfer to a plate.
3 min
- 2.
Heat remaining 1 tablespoon vegetable oil in same skillet; add scallion whites, garlic, and ginger. Cook, stirring, until fragrant, about 1 minute. Add rice and stir to coat. Cook until rice is crisp, about 2 minutes. Push rice to one side of skillet; add eggs to other side and cook, stirring and working into rice mixture, 1 to 2 minutes.
5 min
- 3.
Add edamame, peas, soy sauce, vinegar, sesame oil, and cooked shrimp. Cook, tossing constantly, until shrimp and vegetables are heated through, about 1 minute. Top with scallion greens.
1 min
